The crunchy almond topping is all the decoration this cake needs. Serve with fresh fruit or Fresh Berry Coulis made with raspberries.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F.

Toast on a rimmed baking sheet until lightly browned, 8 to 10 minutes:

Let cool. (Leave the oven on.) Grease an 8-inch round cake pan liberally with:

Line the bottom of the pan with a round of parchment paper and butter the parchment as well. Press the toasted nuts into the butter on the bottom and sides of the pan. Sprinkle evenly with:

Crumble into a large bowl, or a stand mixer with the paddle attachment:

Add and beat in until soft and well blended:

Gradually add and beat on high speed until light, 2 to 3 minutes:

Whisk together in a small bowl:

Gradually beat the egg mixture into the butter-sugar mixture just until combined. Whisk together in another small bowl:

Add to the butter mixture and mix in just until combined. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Let cool in the pan on a rack for 10 minutes. Run a thin knife around the cake to loosen it from the pan, then invert the cake onto the rack. Peel off the parchment paper and cool completely.